The critical role of phenolic compounds
in the sensory properties of
wine (color and mouthfeel), and therefore perceived quality, makes the
development of simple, real-time tools to follow their extraction
during fermentation an urgent need. At present, the most widely
applied and established methods used to quantify color and tannin
extraction in both winery and research settings rely on colormetric and
chromatographic techniques, and can require significant amounts of time
for sample preparation and analysis.

In this project we looked at the
ability of UV-vis spectroscopy to predict phenolic compound classes in
juices and red wines by the Harbertson-Adams Assay. The goal of
the project was to develop a simple tool for winemakers and researchers
that would allow instantaneous prediction of phenolic compound classes
(ie anthocyanins, tannins, polymeric pigments, iron-reactive
phenols).